No sugar added Apple-Banana-Carrot Muffins


As Logan quickly approaches his first birthday he suddenly  has become an extremely picky eater.  I think it has less to  do with the flavors and more with textures at this point, but it makes mealtime very frustrating. Because of this I’ve tried to get creative with the food he will eat. He is a huge fan of bananas and applesauce so I wanted a way to combine those 2 in something with a little more texture.  I found this recipe for Apple-Banana-Carrot muffins and was sold.  There is no added sugar, it is sweetened only with applesauce, which makes these even more appealing especially for Logan.

These muffins are surprisingly good even without any added sugar. They are just slightly sweet from the added fruits and vegetable and you just feel healthy eating them!

I made a few alterations to the recipe  and was pleased with the outcome – I used canola oil instead of coconut oil, 2 bananas instead of 1, omitted the ground almonds and replaced with regular flour in the same amount, and also left out the walnuts. Logan hasn’t tried any nuts yet so I made sure to completely avoid them – I’m sure these muffins are great with them added though.

If you’re looking for a healthy muffin, especially for your littles, I’d definitely give this a try!




Apple-Raspberry Tart

Fall is right on our doorstep and the cooler weather makes me so excited for pumpkins, apple desserts, Halloween, and cozy sweaters.  Although we’ve had a recent bout of unseasonably warm temps (mid-90s in September!), Logan and I decided to get in the fall spirit with some apple picking.  We met a good friend of mine and her son at a nearby orchard and walked away with a bag of tasty apples and a few pints of raspberries. It was Logan’s first time fruit picking and he seemed to have a good time – or I should say he seemed to have a good time sampling the fruit!

I was looking for an easy apple recipe and found this one for a rustic apple- raspberry tart.  Crisp, tart apples and sweet raspberries combine in a freeform style crust that is baked until browned and the filling hot and bubbling.  I love the idea of a a freeform crust because you don’t have to be so precise in rolling out and shaping the dough.  You simply roll it out into a general circle, pile the filling in the middle, and fold the edges up around the filling.  I baked mine a little longer than the recipe called for in order to achieve a nice golden crust. We ate ours warm with vanilla ice cream and it was simply delicious!